Brown Sugar Cream Sandwich Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese Brown Sugar Cream Sandwich Cookies have a delicate texture, warm brown sugar flavor, and a creamy browned butter filling. Made with simple pantry ingredients, they are an easy homemade treat perfect for any occasion.
For me there is something especially charming about a sandwich cookie. Maybe it is the little layer of frosting peeking out from the center, or maybe it is simply the fact that you get two cookies in every bite. (Plus, my favorite cookie of all time is a sandwich cookie.) Either way, these Brown Sugar Cream Sandwich Cookies feel a little more special than an everyday cookie without requiring a complicated recipe or a long list of ingredients. Love that!
The cookies are buttery and tender with a warm brown sugar flavor, then paired with a smooth brown butter frosting that makes them really memorable. They are lovely for holidays, showers, cookie trays, and celebrations, but honestly, I think they are just as perfect for a quiet afternoon at home with a cup of coffee or tea. That’s how I was enjoying them. Simple, classic, and just interesting enough, this is one of those recipes I think you will be excited to make again. Let me show you how to make them.
Why You’ll Love This Recipe
- Simple ingredients: These Brown Sugar Cream Sandwich Cookies are made with a short list of familiar baking staples. There is nothing complicated or difficult to find, which makes them an easy treat to pull together whenever the craving strikes.
- Tender and buttery: The cookies have a delicate, tender texture that pairs beautifully with the smooth frosting. Every bite has just the right balance of buttery cookie and creamy filling.
- Rich brown sugar flavor: Brown sugar gives the cookies a warm sweetness and a little more depth than traditional sugar cookies. The flavor is subtle and comforting without making the cookies overly sweet.
Ingredients
It’s time to gather all the ingredients used to make these cookies. Here’s everything you’ll need:
- Brown sugar – Brown sugar sweetens the cookies while giving them a warm, rich flavor and a soft, tender texture.
- Unsalted butter – Softened butter creates the buttery cookie dough, while a smaller amount is browned for the frosting to add a nutty, toasted flavor.
- Egg yolk – The egg yolk adds richness and helps bind the cookie dough together without making the cookies cakey.
- All-purpose flour – All-purpose flour gives the cookies their structure while keeping the ingredient list simple and approachable.
- Powdered sugar – Powdered sugar dissolves easily into the browned butter to create a smooth, creamy frosting.
- Vanilla extract – A little vanilla rounds out the sweetness and complements both the brown sugar cookies and the brown butter frosting.
- Salt – A pinch of salt balances the sweetness and helps bring out the warm flavors in the cookies and frosting.
- Milk – Milk thins the frosting to a smooth, spreadable consistency, so add it gradually until the texture feels just right.
How To Make
Okay, let’s put all of these ingredients together and make these Brown Sugar Sandwich Cookies. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Add the brown sugar and softened butter to a large mixing bowl. Beat until the mixture is light and fluffy. Mix in the egg yolk until fully incorporated.
- Gradually add the flour, mixing just until a soft dough forms. Should the dough feel too soft or sticky to shape, cover the bowl and refrigerate it for about 15 minutes.
- Preheat the oven to 325°F. Arrange the oven racks near the center of the oven.
- Roll the dough into 1-inch balls and arrange them about 2 inches apart on ungreased baking sheets. Dip the tines of a fork in flour and gently press each ball into a round approximately 1 1/2 inches wide.
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- Bake for 11 to 14 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to rest on the baking sheets for one minute before transferring them to a wire rack. Let them cool completely before assembling.
- To prepare the frosting, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until the butter becomes golden brown and develops a warm, nutty aroma. Remove it from the heat.
- Add the powdered sugar, vanilla, salt, and 4 teaspoons of milk. Stir until smooth, adding the remaining milk a little at a time as needed to create a soft, spreadable frosting.
- Spread a small amount of frosting onto the flat side of one cooled cookie. Top with a second cookie and press gently to create a sandwich. Continue with the remaining cookies and frosting.
Frequently Asked Questions
Do I need to chill the cookie dough?
Not always. Chill the dough for about 15 minutes only if it feels too soft or sticky to roll easily. If it holds its shape and can be formed into smooth balls, you can begin shaping the cookies right away.
Will these cookies spread while baking?
These cookies do not spread very much, so flattening them with a fork is an important step. Press each dough ball to roughly the size and thickness you would like the finished cookie to be.
What should I do if the frosting is too thick or too thin?
Add milk, a small amount at a time, if the frosting is too thick to spread. If it becomes too thin, stir in a little additional powdered sugar until it reaches a smooth consistency that will stay in place between the cookies.
More Sandwich Cookies You’ll Love
- Cream Wafer Sandwich Cookies
- Homemade Oreos
- Gingerbread Sandwich Cookies
- Maple Cream Sandwich Cookies
- Lemon Sandwich Cookies
These Brown Sugar Cream Sandwich Cookies have everything I love in a homemade treat. They are easy to make, beautiful in their simplicity, and full of warm, buttery flavor. I hope you’ll give these a try. If you do, please stop back and leave a comment and a 5-star rating below.
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Brown Sugar Cream Sandwich Cookies
Ingredients
Cookies
- 3/4 cup firmly packed brown sugar
- 1 cup unsalted butter softened
- 1 egg yolk
- 2 cups all-purpose flour
Brown Butter Frosting
- 2 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 4 to 5 teaspoons milk
Instructions
- Add the brown sugar and softened butter to a large mixing bowl. Beat until the mixture is light and fluffy. Mix in the egg yolk until fully incorporated.
- Gradually add the flour, mixing just until a soft dough forms. Should the dough feel too soft or sticky to shape, cover the bowl and refrigerate it for about 15 minutes.
- Preheat the oven to 325°F. Arrange the oven racks near the center of the oven.
- Roll the dough into 1-inch balls and arrange them about 2 inches apart on ungreased baking sheets. Dip the tines of a fork in flour and gently press each ball into a round approximately 1 1/2 inches wide.
- Bake for 11 to 14 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to rest on the baking sheets for one minute before transferring them to a wire rack. Let them cool completely before assembling.
- To prepare the frosting, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until the butter becomes golden brown and develops a warm, nutty aroma. Remove it from the heat.
- Add the powdered sugar, vanilla, salt, and 4 teaspoons of milk. Stir until smooth, adding the remaining milk a little at a time as needed to create a soft, spreadable frosting.
- Spread a small amount of frosting onto the flat side of one cooled cookie. Top with a second cookie and press gently to create a sandwich. Continue with the remaining cookies and frosting.